Meat fondue with seasoned stock and sweet potatoes

Total time: 1hr 15m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 553 Kcal, 57g Protein, 45g Carbohydrates, 15g Fat


  • Sweet potato fries
  • 2 tbsp olive oil (e.g. Fine Food Olive Oil)
  • 1 kg sweet potato
  • 1 sprig rosemary, finely chopped
  • 0.5 tsp organic lemon, use grated zest only
  • 1 tsp sea salt
  • Fondue
  • 1.5 litres vegetable bouillon (e.g. Fine Food Bouillon de Légumes)
  • 2 tbsp soy sauce (e.g. Fine Food Fukushima Shortlist)
  • 1 tbsp cane sugar
  • 1 tbsp lime juice
  • a little pepper
  • 0.5 cinnamon stick
  • 2 sprigs rosemary
  • 1 cm ginger
  • 500 g beef rump, cut into slices approx. 1/2 cm thick
  • 500 g veal steaks (elbow or thick flank), cut into slices approx. 1/2 cm thick
  • 1 garlic clove

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  • Sweet potato fries

    To make the chips, wash the sweet potatoes, cut into long, thick slices with the skin still on, place them in a bowl and mix with the oil, lemon zest, rosemary and salt. Spread the chips on a baking tray lined with baking paper. Bake for approx. 40 mins. in the centre of an oven preheated to 220°C.
  • Fondue

    Bring the stock to the boil in a pan along with the soy sauce, sugar, lime juice, rosemary, pepper and cinnamon. Slice the ginger and garlic and add to the pan, allow the stock to simmer for approx. 2 mins., pour into a fondue pot and place on a burner on the table. Arrange the meat on a platter. Serve with the chips and sauces.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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